Tripura Mui Borok Traditional Rice Preparation

Method

1. 1

   Wash the rice thoroughly: Wash 2 cups raw rice in 4 to 5 changes of water until the water runs completely clear. The thorough washing is important in Mui Borok tradition.

2. 2

   Place rice in a pot: Add the washed rice to a heavy pot. Add 3 cups water.

3. 3

   Add the slit green chilli: Add 2 slit green chilli directly to the pot with the water. The chilli cooks with the rice, infusing a very gentle warmth into the rice without making it spicy.

4. 4

   Add herb leaves: Add 2 to 3 bay leaves or local herb leaves. These add a very subtle fragrance to the rice.

5. 5

   Add a pinch of salt: Add a tiny pinch of salt. In Mui Borok tradition, rice is very lightly seasoned — the flavour comes from the accompaniments, not the rice itself.

6. 6

   Bring to a boil: Heat on medium-high. Bring the rice to a full boil, stirring once.

7. 7

   Reduce to the lowest heat: Once boiling, reduce to the absolute lowest heat. Cover tightly.

8. 8

   Cook 15 minutes: Cook covered without opening for 15 minutes.

9. 9

   Rest covered: Turn off heat. Rest 5 minutes with the lid on.

10. 10

    Remove herb leaves and chilli before serving: Open the lid. Remove and discard the green chilli and herb leaves. Fluff the rice gently with a fork. Serve as the foundation of the Mui Borok meal.

11. 11

    Note: Mui Borok refers to the indigenous traditional practices of the Tripuri people — their language (Kokborok), their dress, their customs and their food. Mui Borok cuisine is the food culture of the Tripuri tribe, the largest indigenous group of Tripura. The simplicity of this rice preparation — just water, a green chilli and an herb leaf — is characteristic of the Mui Borok approach to food: minimal, clean, allowing the freshness of ingredients to be the entire point. Served as the foundation of every Mui Borok meal.